RECIPE CORN BREAD CASSEROLE RECIPES

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CORN SPOON BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME



Corn Spoon Bread Recipe: How to Make It - Taste of Home image

This slow-cooked spoon bread is more tender than corn pudding made in the oven, and the cream cheese is a nice addition. —Tamara Ellefson, Frederic, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Total Time 03 hours 15 minutes

Prep Time 15 minutes

Cook Time 03 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 11

1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 cup 2% milk
2 large eggs
2 tablespoons butter, melted
1 teaspoon salt
1/4 teaspoon ground nutmeg
Dash pepper
2-1/3 cups frozen corn, thawed
1 can (14-3/4 ounces) cream-style corn
1 package (8-1/2 ounces) cornbread/muffin mix

Steps:

  • In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in milk. Beat in the eggs, butter, salt, nutmeg and pepper until blended. Stir in corn and cream-style corn. Stir in cornbread mix just until moistened. , Pour into a greased 3-qt. slow cooker. Cover and cook on high until center is almost set, 3-4 hours.

Nutrition Facts : Calories 391 calories, FatContent 18g fat (10g saturated fat), CholesterolContent 100mg cholesterol, SodiumContent 832mg sodium, CarbohydrateContent 52g carbohydrate (19g sugars, FiberContent 2g fiber), ProteinContent 9g protein.

CORN SPOON BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME



Corn Spoon Bread Recipe: How to Make It - Taste of Home image

This slow-cooked spoon bread is more tender than corn pudding made in the oven, and the cream cheese is a nice addition. —Tamara Ellefson, Frederic, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Total Time 03 hours 15 minutes

Prep Time 15 minutes

Cook Time 03 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 11

1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 cup 2% milk
2 large eggs
2 tablespoons butter, melted
1 teaspoon salt
1/4 teaspoon ground nutmeg
Dash pepper
2-1/3 cups frozen corn, thawed
1 can (14-3/4 ounces) cream-style corn
1 package (8-1/2 ounces) cornbread/muffin mix

Steps:

  • In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in milk. Beat in the eggs, butter, salt, nutmeg and pepper until blended. Stir in corn and cream-style corn. Stir in cornbread mix just until moistened. , Pour into a greased 3-qt. slow cooker. Cover and cook on high until center is almost set, 3-4 hours.

Nutrition Facts : Calories 391 calories, FatContent 18g fat (10g saturated fat), CholesterolContent 100mg cholesterol, SodiumContent 832mg sodium, CarbohydrateContent 52g carbohydrate (19g sugars, FiberContent 2g fiber), ProteinContent 9g protein.

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